Easy Vegan Mini Quiches with Tofu and Pistachios

I make these little vegan mini quiches when I need food that feels fancy but doesn’t require pretending I have my life together. They’re tofu-based, studded with pistachios for crunch, and they somehow pass for breakfast, brunch, and “I forgot dinner” all at once. They’re hearty, a little nutty, and totally plant-powered — plus they travel well to potlucks, which is basically my second religion.

My crew eats these like they’re treats. My husband will hover by the oven like it’s emitting snacks and somehow manages to eat three before I can plate one. The kids call them “tofu cupcakes” and that’s stuck. Once, I tried to make them without pistachios because the jar mysteriously vanished (spoiler: it was in the junk drawer), and the family staged a small, loving protest. Now I keep an extra bag in the freezer. They’ve become our go-to for rushed mornings and lazy Sunday brunches alike.

Kitchen Talk

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I always think I’ll be neat making these. I am not. There’s usually tofu bits on the counter, pistachio crumbs in places pistachios should never be, and one sticky spatula that I swear belongs to the cat now. Fun discovery: a quick blitz of the tofu with a splash of lemon and nutritional yeast makes the filling sing. Not fun: forgetting to press the tofu and ending up with a watery face of disappointment. Tip to self: don’t skip that pressing step unless you like soggy muffins.

Shopping Tips

– Protein: Buy a firm or extra-firm tofu for the best texture; silken will make these too soft and a bit weepy.
– Nuts & Seeds: Raw or roasted pistachios work, but roasted give more flavor; if salted, reduce added salt in the recipe.
– Fresh Herbs: Dill and chives are my go-tos; pick bright, fragrant bunches and use them fast because they don’t last long.
– Vegetables: Use pre-shredded or a frozen veggie mix if you’re short on time, but fresh shallots or green onions lift the whole thing.
– Fats & Oils: Use a neutral oil for the filling and a drizzle of olive oil for finishing if you want that homey sheen; don’t go heavy or it’ll feel greasy.

Prep Ahead Ideas

– Press the tofu and make the filling the night before; store it in an airtight container in the fridge.
– Chop herbs and measure spices into small bowls or containers ahead of time to make assembly dumb-easy.
– If you want to bake fresh in the morning, prebake the crust or muffin cups and keep them covered; fill and bake quickly when you’re ready.
– Use labeled, stackable containers — they save me so many “what is this?” moments at 6 a.m.

✔Time-Saving Tricks

– Use a food processor to blitz tofu, pistachios, and seasonings for smooth, fast filling.
– Frozen chopped spinach or mixed veggies are legit shortcuts — squeeze out excess water and you’re golden.
– Make double and freeze extras on a sheet pan; once firm, pop into a bag and reheat from frozen for 15–20 minutes.
– Don’t rush browning the top; a little extra oven time gives a pretty crust without fuss.

✔Common Mistakes

– Not pressing the tofu: I did this once and the filling curdled into soup — awful. Press it for at least 20 minutes.
– Overloading with wet veggies: Steam or sauté watery veg first or your quiches will be soggy.
– Skimping on seasoning: Tofu needs a flavor boost — salt, acid (lemon or vinegar), and nutritional yeast are your friends.
– Baking at too high a temp: burnt edges, raw middle — aim for even gentler heat and a longer bake if needed.

What to Serve It With

– A simple lemony arugula salad for brightness.
– Crusty bread or toasted bagels and butter (vegan butter, obviously).
– Roasted potatoes or a grain salad for a heartier meal.
– Pickles or olives on the side for a salty contrast.

✔Tips & Mistakes

– Cook temp: moderate oven heat gives even texture; high heat = crunchy top, undercooked middle.
– Salt late-ish: taste the mixed filling before adding more; pistachios (if salted) add sodium.
– One-pan cleanups are a lie — at least wear an apron.
– Rescue soggy quiche by baking a few extra minutes uncovered to dry the top.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in an airtight container. Warm them in a 350°F oven (or equivalent) for best texture — the microwave is fine in a pinch but makes them softer. Cold? Totally edible and kind of perfect with coffee for a lazy breakfast. Freeze extras on a tray, then bag them; reheat straight from frozen for 15–25 minutes until warm.

✔Variations and Substitutions

– No pistachios? Use toasted almonds, sunflower seeds, or pumpkin seeds for crunch.
– Swap tofu for mashed chickpeas or silken tofu blended with chickpea flour for a different texture.
– Want gluten-free? Skip crusts or use a GF crust mix — they still turn out great.
– Short on fresh herbs? Use 1/3 the amount of dried herbs but increase seasonings overall to avoid a flat bite.

Frequently Asked Questions

Easy Vegan Mini Quiches with Tofu and Pistachios

These bite-size vegan quiches are creamy, protein-packed, and studded with crunchy pistachios. Perfect for brunch, snacks, or meal prep.

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Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 42 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 12 oz firm tofu, drained Press lightly to remove excess water
• ▢ 0.33 cup unsweetened almond milk
• ▢ 2 tbsp nutritional yeast
• ▢ 1 tbsp cornstarch
• ▢ 0.5 tsp baking powder
• ▢ 1 tbsp lemon juice
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.25 tsp ground turmeric
• ▢ 0.5 tsp fine sea salt
• ▢ 0.25 tsp kala namak (black salt), optional Adds an eggy aroma
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp olive oil for sautéing
• ▢ 0.5 cup red bell pepper, small dice
• ▢ 0.33 cup scallions, thinly sliced
• ▢ 0.75 cup chopped baby spinach
• ▢ 0.5 cup roasted unsalted pistachios, chopped
• ▢ 1 tsp olive oil for greasing the pan

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 12-cup mini muffin pan with 1 tsp olive oil.
• Warm 1 tbsp olive oil in a skillet over medium heat.
• Sauté bell pepper and scallions until softened, 3 to 4 minutes.
• Stir in spinach and cook just to wilt. Remove from heat to cool slightly.
• Blend tofu, almond milk, nutritional yeast, cornstarch, baking powder, lemon juice, and spices until smooth.
• Fold the cooled vegetables and chopped pistachios into the tofu mixture.
• Spoon batter into the pan, filling cups nearly to the top. Smooth the tops.
• Bake 20 to 22 minutes, until set and lightly golden. Cool 5 minutes, then lift out and serve.

Notes

Variation: Stir in chopped sun-dried tomatoes or swap spinach for kale. For an "eggy" finish, dust with a tiny pinch of black salt before serving. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat at 350°F until warm.

This recipe is an original creation inspired by classic Easy Vegan Mini Quiches with Tofu and Pistachios flavors. All ingredient ratios and instructions are independently developed.